Wednesday, December 31, 2014
Saturday, December 20, 2014
IT'S MY 21ST BIRTHDAY.
I am really excited, if you can't tell! I've been counting down for a LONG time, and it's finally here!
I didn't make a cake for my birthday because I had big plans to go out, but those plans are no longer happening, so here are cookies to celebrate instead!
Wednesday, December 17, 2014
Friday, December 5, 2014
Friday, November 21, 2014
This cake has Thanksgiving and Christmas rolled into one. On the one hand the pumpkin makes it quintessentially fall, while on the other hand the cranberry glaze lends itself to Christmas. I see Thanksgiving as the gateway to the Christmas season. I refrain from listening to Christmas music prior to Thanksgiving, though this year I have listened to one Christmas song already (peer pressure) and I regret it. See, I am afraid that if I start any earlier than Thanksgiving I will grow tired of listening to the same songs over and over by Christmas, so every year I try and wait. Also, I find the anticipation to be all part of the fun.
Friday, November 14, 2014
A little while ago I posted a picture of "sprinkle babes" on instagram. These are the cookies pictured, but I have since decided to "doughvelop" another recipe that will officially be called sprinkle babes, more on that soon. I wanted to come up with some sort of creative name for these, but I couldn't think of anything witty that encompassed the various ingredients in them. So, I went with a grocery list type title, boring…..
Tuesday, October 28, 2014
Vegetables and I don't always get along. Well, we almost never get along, except for a very select few. As a kid, I remember my mom roasting butternut squash with maple syrup and walnuts, but I wouldn't even touch it with my fork. In the past few years, I have grown to love butternut squash. It is one of the select few vegetables I now eat.
Thursday, October 2, 2014
This past weekend I packed my bags, all four of them, to meet a bunch of strangers, I only knew through the internet. I headed to Bucks County, Pennsylvania for the Big Harvest Potluck. This was my first official "blog event", so I was pretty nervous going into the first night. Friday night, we spent lounging on the rolling yard of a gorgeous house. After traveling all day, and meeting everyone I went back to the hotel and promptly fell asleep, knowing I had a long day ahead of me on Saturday.
Monday, September 22, 2014
My calendar says tomorrow is the beginning of fall, so I decided that it was okay for me to post another late summer recipe. Also, if plums are still making an appearance at my farmer's market, I think it's safe to post a recipe using them. Even though tomorrow is the official start of fall, I am still not ready to let go of summer. Driving around today, I couldn't believe how many trees were beginning to change colors and lose their leaves.
Tuesday, September 2, 2014
School has started, but I am still hanging onto those last bits of summer. While others have already broken out the pumpkin, I have yet to! After all it isn't officially fall until September 21st! I won't break out the pumpkin until at the very least September 15th, but with my hectic schedule it probably won't be until the 21st. There is nothing wrong with breaking out the pumpkin early, but here it just seems to be finally getting hot. Here, it has been an unusually cool summer with very few days in the upper 80s, at least until now. With it being so hot, I haven't found myself reaching for the warmth and comfort of pumpkin.
Friday, August 22, 2014
To this day, I miss working at an ice cream shop, not just for the ice cream, but the people, too. I haven't been back to visit since the owners changed hands, but I do wonder if they've kept up the delicious status quo that was there when I was. I've heard some rumors. I have thought of going back, but maybe one of the reasons I don't want to go back is because it may bring back too many good memories. Memories that come and go each time I visit an ice cream shop. Sure it was hard work, especially without AC, but I loved that place dearly.
Wednesday, August 20, 2014
I never intended to be away from my blog for over a month, but alas. So, what the heck happened?
Well, you may have noticed about a month ago that a warning popped up when you tried to visit my site because my site was hacked! Major ugh! It took me awhile to find out how to fix it, then life happened, things got crazy busy, and yesterday I got my wisdom teeth out. I finally seem to have found my way back to my bloggy blog.
While I haven't been in the kitchen as much as I had hoped, I do have some recipes ready to serve up to you soon!
Friday, July 18, 2014
This recipe came about after a dessert I had last weekend. The dessert had "citrus macerated strawberries". Upon seeing cherries everywhere, I thought why not try to "citrus macerate" some cherries? Then I thought about using them to top a shortcake, but I didn't want to stop there. So, I decided to up the flavor profile by adding some mascarpone into the whipped cream. Here is the result.
Sorry it has been a little while. I was away last weekend and then this week I've been exhausted, busy, and had difficulty getting myself into the kitchen. Well, I finally made it to the grocery store and got myself into the kitchen!
Cherry Shortcake with Whipped Mascarpone Cream
3 ½ cups pitted and halved cherries
3 Tablespoons sugar
juice of one orange
3 cups self-rising flour
4 Tablespoons unsalted butter, chilled and cubed
2 2/3 cups heavy cream
Whipped Mascarpone Cream:
2 cups heavy whipping cream
8 oz mascarpone
1. Begin by preparing cherries. In a medium bowl, combine cherries, sugar and orange juice. Cover and refrigerate 3-6 hours, stirring occasionally.
2. Preheat oven to 450 degrees F. Line 13 x 9 pan with parchment paper. In the bowl of a stand mixer, combine flour and butter, mixing until there are no pieces of butter larger than a pea. Add in cream, mixing until just combined. Spread batter in pan; bake 18-20 minutes until golden brown. Cool shortcake in pan for 10 minutes, then transfer to wire rack to cool completely.
3. When ready to serve, prepare whipped mascarpone cream. Using a hand or stand mixer fitted with whisk attachment whip whipping cream until soft peaks. Add in mascarpone, and continue whipping until desired consistency is achieved.
4. To serve layer shortcake squares, whipped mascarpone, cherries, then repeat for another layer. Serve immediately, or shortly after assembling.
I don’t like shortcake desserts to be very sweet so I didn’t add any sugar to whipped mascarpone cream. If desired, you can add sugar to sweeten.
Print Recipe Here
Monday, July 7, 2014
Today is July 7, 2014 and for me it marks two years of blogging.
Two years of blogging means...
Pounds upon pounds of flour and sugar.
Hundreds of eggs.
Lots of recipe fails.
And thousands of pictures.
It takes a lot to put a blog together, but it is a pretty awesome experience! Here is to many more!
A year ago, I made you these cupcakes, but I wasn't ready to share because I wanted to continue working on them. It took me a year, but I finally worked on them, got them right and I am ready to share! Here is my rendition of chocolate cloud cupcakes to celebrate the occasion of my blog's second birthday!
Thank you for reading!
Chocolate Cloud Cupcakes
1 cup all-purpose flour
½ cup cocoa powder
1 cup sugar
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened and cubed
2 large eggs
½ cup milk
1 teaspoon vanilla
Chocolate Whipped Cream:
1 pint heavy whipping cream
¼ cup sugar
3 Tablespoons cocoa powder
1. Begin by making the cake. Preheat oven to 350 degrees F. Line cupcake pan with paper liners or spray with non-stick spray. Set pan aside.
2. In the bowl of a stand mixer fitted with paddle attachment, combine flour, cocoa powder, sugar, baking powder, and salt. Mix until combined, about 1 minute.
3. With the mixer on low, begin adding butter in, a few cubes at a time. Mix until it resembles coarse sand. Add eggs one at a time, mixing until just combined. Slowly pour in milk and vanilla. Scrape down bowl and mix for 2 minutes on medium.
4. Pour batter into prepared pan and bake for 20-23 minutes, or until a toothpick comes out clean. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
5. Once cupcakes have cooled completely, you can make the chocolate whipped cream. In the bowl of a stand mixer fitted with whisk attachment, combine heavy whipping cream, sugar and cocoa. Mix on medium until medium-stiff peaks. Pipe/spread whipped cream onto cooled cupcakes. Best topped and eaten immediately. Yields 12 cupcakes.
Print Recipe Here
Friday, July 4, 2014
Happy Fourth! For us in the Northeast today is a washout. The boom and flash of fireworks will most likely be replaced by thunder claps and lightning, respectively. So, if your up this way and your festivities are postponed until tomorrow, you have no excuse not to make this cake! Then tomorrow you can finish off your BBQ with "super cool" cake!
This is a pretty simple cake, I came up with a vanilla cake base, added sprinkles, spread some ice cream on top of the cooled cake, and piled it high with whipped cream!
Again, Happy Fourth of July!
Thank you to all who have, are, and will fight for our freedom!
Fireworks Ice Cream Cake
¾ cup + 2 Tablespoons all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
2 Tablespoons butter
2 Tablespoons oil
¼ cup + 2 Tablespoons whole milk
1 teaspoon vanilla
3-4 Tablespoons sprinkles
1 to 1 ½ quarts vanilla ice cream
1 pint heavy whipping cream
¼ cup sugar
1. Preheat oven to 350 degrees F. Spray 8 or 9 inch cake pan with non-stick spray.
2. For cake, in a medium bowl, whisk together flour, baking powder, and salt. In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugar until it resembles sand, about 2 minutes. Add in oil. On medium, add in egg, beating until combined. Scrape down bowl and add in vanilla. Add in half the flour mixture, mixing on low until just barely combined. Add milk, mixing on low until combined. Add in the rest of the flour mixture, mixing until just combined. By hand stir in the sprinkles. Pour batter into prepared pan. Bake for 21-24 minutes or until a toothpick comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
3. Do not begin assembling until cake has cooled completely. 20 minutes prior to assembling cake, take ice cream out of the freezer to soften. For assembly, line spring form pan (the same size as cake pan) with parchment, it doesn’t have to be perfectly smooth. Place cooled cake in the bottom of lined spring form pan. Spread softened ice cream in an even layer over cake. Press a sheet of parchment paper over the surface of ice cream and freeze for at least 5 hours.
4. For serving, remove cake from freezer 10 minutes prior to serving. Prepare whipped cream by beginning to beat heavy cream with mixer, and then add sugar in a steady stream, beating until desired consistency, be careful not to make butter. Unmold cake from spring form pan, remove parchment paper, top with whipped cream and serve.
Print Recipe Here
Wednesday, July 2, 2014
This recipe is the one I had planned on posting while at King Arthur Flour, but I forgot to bring it along. Oops.
Now, whats a "crumbler", you ask? Well, it is when you decide to make a cobbler, but at the last minute it becomes more of a crumble.
There is no crust for this recipe because of it cobbler origins, and crusts are often finicky. I wanted this to be simple, hence no crust. I also wanted the fruit to be the main focus, not to be outshined by flaky goodness.
Today's post is a little short. I have been having trouble with writing posts lately. I'm not sure why, but hopefully I'll be back in the groove soon. I sure haven't been short on recipe ideas, in fact I've got a pretty lengthy list of ideas. I just need to get in the kitchen and test them!
2 cups chopped pineapple
2 ½ cups chopped strawberries
2 Tablespoons lemon juice
2 teaspoons lemon zest
¾ cup sugar
3 Tablespoons cornstarch
½ cup all-purpose flour
½ cup finely shredded coconut
¾ cup oats
¼ teaspoon cardamom
3/4 cup brown sugar
½ cup melted coconut oil
1. Preheat oven to 350 degrees F. Lightly grease cast iron skillet or pie dish.
2. In a large bowl stir together pineapple, strawberries, lemon juice, lemon zest, sugar, salt, and cornstarch, until evenly combined. Set aside and prepare crumble topping.
3. In a medium bowl, combine flour, coconut, oats, cardamom, brown sugar, and salt. Stir until mixed. Add coconut oil and stir until evenly combined.
4. Pour fruit mixture into prepared pan, spread into an even layer. Spread crumble over fruit in an even layer.
5. Bake for 45-55 minutes, until bubbling and topping is golden brown.Print Recipe Here